DOCSLIB.ORG

BREAKFAST Breakfast Until 11:45Am Afternoon Tea from 3Pm to 6Pm

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
BREAKFAST Breakfast Until 11:45Am Afternoon Tea from 3Pm to 6Pm BREAKFAST Breakfast until 11:45am Afternoon tea from 3pm to 6pm Baguette Cheese Melt Pão de Queijo 6 Soft cheddar cheese 13 Cake of the day 7 Northeastern Couscous with scrambled Pão de Queijo Multigrain 6 Eggs Toasted French Bread 6 Minas Cheese and Chives 24 Crepioca Baguette with Requeijão 10 Avo-toast White cheese & pesto sauce or turkey breast Multigrain, avocado & poached eggs 24 with cream cheese 20 With salmon +10 Breakfast Bacon, espinafre, requeijão, ovos e pão a sua Healthy Choice Toast Multigrain bread, confit tomatoes, quail escolha 26 eggs, spiced spinach leaves 24 Croissant Mushroom Toast Butter & jam 13 Sautéed mixed mushrooms with mirin, Stuffed Croissant soy sauce, nirá & basil 26 Buffalo mozzarella, arugula & tomato 18 Greek Yoghurt with Fresh Fruits Orange blossom water & sliced Your Choice of Tapioca almonds 14/24 Choose up to 3 ingredients: turkey breast, soft/white cheese, tomato or eggs 16/24 Power Bowl Açaí with fresh fruits, coconut flakes, chia & granola 28 WEEKEND & HOLIDAY Eggs Your Choice With miga bread 18 Croque Monsieur Ham & Gruyère cheese with bechamel 23 Tostex Turkey breast, soft yellow or Waffles white cheese, with thin slices of Strawberries, berries coulis 27 tomatoes with a light touch of herb pesto 20 Eggs Benedict cheese or smoked salmon & asparagus 36 Gluten Free (may contain traces) Vegetarian All our eggs are “Cage Free”!!! PURE COFFEE MIXED COFFEE CHOOSE YOUR BLEND HOT PREPARATION METHOD Blends Macchiato 11 8 Espresso 10 7 Santo Grão +0 Cappuccino 15 11 Ristretto 10 7 Sul de Minas +0 Latte 15 11 Romano 10 7 Mogiana +0 Latteato 11 Filter Hario v60 10 Cerrado +0 Flat White 13 Aeropress 13 Organic +2 Americano 9 French Press 16 Decaf +2 Mocha 13 Chemex 16 Micro Lots 150gr Chocolate Coffee 15 Clever 11 Ask your waiter about our Caramel Coffee 15 Tasting with Traditional special Micro Lots 12 Almond Coffee 15 Vanilla Coffee 15 FRAPPÉ FRESH ROAST ICED Coffee Frappé 18 14 COFFEE Iced Coffee 11 Ice cream & ristretto Blends 250g 500g 1kg With milk Mud Frappé 19 15 Santo Grão 24 43 78 Iced Cappucino 16 Ice cream, espresso & Cerrado 24 43 78 Chocolate latte, hazelnut Sul de minas 24 43 78 chocolate, syrup & Mogiana 24 43 78 Spicy Frappé 19 15 chantilly Ice cream, strawberries, Decaf 32 43 81 Chocolate Latte 12 red pepper & Belgium Organic 24 43 78 Cold brew, milk & chocolate chocolate Iced Caramel 19 15 Cold Brew 12 Ice cream, espresso, caramel syrup, & praline Cold Brew Tonic 14 farofa Cold Brew, tonic & lime WINES RED Country Bottle 375ml 150ml Argentina Malbec Catena Malbec 2016, Mendoza 190 Chile Carmenère Carmen Clássic Carmenère 2018, Vale Central 110 26 Merlot Merlot Reserva 2017, Valle do Colchagua 140 Spain Tempranillo Bayanegra Tempranillo 2017, Albacete 90 Italy Sangiovese Sangiovese Toscana 2018, Toscana 105 Portugal Touriga N. Castelão Lagoallva Tinto 2018, Tejo 110 70 WHITE Argentina Chardonay Alamos Chardonay 2018, Mendoza 118 30 Chile Sauv. Blanc Santa Alvara Reserva Sauv B. 2018, Valle Central 85 24 Italy Pinot Grigio Pinot Grigio Veneto IGP 2018, Veneto 70 ROSE Portugal Touruga Lagoallva Rosado 2018, Tejo 70 APPETIZER MAIN Tapioca Tapas Sesame Crusted Tuna Tapioca stuffed with shimeji, arugula wasabi potato mash, mushrooms & & Northern Brazilian curd 30 balsamic reduction sauce 72 Tapioca Fried Dices With sweet chili 26 Grilled Filet Mignon (200gr) Burrata with mandaçaia honey Seared mignon, mashed (a native bee) mandioquinha with 3 Brazilian cheeses, and crunchy Serrano Cured Served with a fresh leaves mix, Ham 74 blueberries in cachaça syrup, sweet Picadinho à Micaela and sour cherry tomatoes, and fresh Filet mignon cubes with thin and Serra da Mantiqueira olive oil 42 light sauce, mandioquinha chips, Free-range meat croquetas cold farofa with Minas Gerais flour, and escalivada (delicate toasted bell Made with a lot of love, lean ground peppers), and creamy artisanal beef, bottle butter, sweet pepper and cheese rice 55 served with classic aioli 20 Catch of the Day Smoked Tomato Bruschetta Grilled white fish of the season, with peach and apple peel, fresh cauliflower puree, herbal pesto with Serra da Mantiqueira olive oil, and Brazil nuts, butter bean salad with basil on an avocado paste 18 capers, and olivada 59 Bicolor Ravioli SALAD Buffalo mozzarella & pomodoro Tartar Duo sauce 48 Salmon and Tuna, dill, lemon, Indian with white balsamic and shoyu Organic chicken, spices, yogurt & pearls, mixed leaves and sweet mango chutney with Syrian bread potato chips 54 55 Omelette Rosti Potato Shitake, gruyere, parmesan & mixed with smoked salmon, scrambled green 41 eggs & sour cream 52 Parma & Fig Risottos mixed leaves, cured ham, balsamic, & Fresh Asparagus with truffle butter, grana padano 45 Lime or Mixed Mushrooms 52 Organic Caesar Salad Grilled Chorizo Iceberg lettuce, grilled organic Onions, with thyme and olive oil. chicken, croutons & bacon 45 White rice, carioquinha beans, Wholemeal Quiche of the Day crunchy, farofa, fried potatoes, with buffalo mozzarella, tomato and garlic, spring onions, with green rocket on ciabatta bread 38 salad 68 SANDWICH PATISSERIE Accompanies French fries or mixed salad Pao de Queijo 6 Filet Mignon Multigrain Pao de Queijo 6 Ciabatta bread, yellow cheese, Cheese Savoury 9 tomato & red onion 44 Chocolate Brownie 12 Smoked Salmon Santo Grao Carrot Cake 16 Rye bread, arugula, and cream Cake of the day 7 cheese, seasoned with dill 46 Chocolate Chip Cookie 7 Panini Pain au Chocolat 12 Cured ham, buffalo mozzarella with Santo Grao Brigadeiro 6 arugula, tomato, catupiry cheese on a focaccia bread 44 DESSERT Cheesecake with berries coulis 12 Crepe with Ice Cream Nutella or dulce de leche 27 Brownie & vanilla ice cream 22 Dulce de Leche Petit Gateau with vanilla ice cream, pistacchio cream and praline 28 Fresh Fruits 14 Gluten Free (may contain traces) Vegetarian All our eggs are “Cage Free”!!! *Breads options: miga, wholemeal miga, multigrain & baguette JUICE TEA Only the Juice Orange, watermelon, lemonade, or Fresh Mint pineapple 11 Mint tea, pineapple juice & lemon 11 Iced Passion Green Soul Earl Grey, passion fruit & lemongrass Kale, green apple, coconut water, 11 pineapple & ginger 14 Água de Cidreira Natural Fresh Coconut 11 Lemongrass tea, lime, and honey 11 Raizes Natural Hot Orange, carrot, ginger, turmeric & Hibiscus, mint or Lemongrass 10 pineapple 14 Twinings 7 Pineapple Lime and honey 12 WATER & SOFT Watermelon DRINK Lime and ginger 12 Prata sparkling / still 6 Wanaka Green apple, melon, natural coconut Soft Drinks 8 water and mint 14 Red Bull 16 Agua de Jamaica Watermelon, hibiscus tea, ginger and honey 14 CHOCOLATE Chocolat hot/cold 12 Mixed Vitamin Apple, papaya, banana and milk 14 Swiss Chocolat 15 Blossom Lassi Choco Nuts Yogurt, orange blossom, cardamom Belgium chocolate & almond syrup and honey 15 14 Seasoned Tomato Juice 14 Choco Fresh Belgium chocolate, orange zest & SMOOTHIE Cointreau 14 Açaí With orange & banana 19 Tropical Mango, pineapple, passion fruit, yoghurt & vanilla syrup 19 Do bosque Blackberries, cranberry juice, banana & yoghurt 19 COCKTAIL BEER Moscow Mule Stella Artois 250ml 12 Vodka, lemon juice, ginger ale, ginger Heineken 355ml 14 & mint 26 Cerpa 350ml 14 Praya 355ml 18 Elderflower Gin, citrus infusion, elderflower, sage, lemon 22 WHISKY Collins Red Label 18 Gin, cassis, and lemon 22 Black Label 22 Jameson 24 Clericot / Sangria Jar 95 Glass 25 Chivas Regal 12 years 26 Chivas Regal 18 years 34 GIN SEASON Nac. 24 Import. 34 Prem.44 Pink Gin Gin rosé, tonic, blackberry with lemon Bannach Gin, tonic, Aperol & ginger foam Gin’Nay Gin, tonic, berries, and basil GinFusion Gin infusion, tonic, juniper, anis, cardamom goji berry, cinnamon, and rosemary Gin’Tonic Gin, tonic, and lemon slices or juniper with cucumber .
Load more

Recommended publications
  • Universidade Federal Da Paraíba Centro De
    UNIVERSIDADE FEDERAL DA PARAÍBA CENTRO DE TECNOLOGIA PROGRAMA DE PÓS-GRADUAÇÃO EM CIÊNCIA E TECNOLOGIA DE ALIMENTOS BÁRBARA MELO SANTOS DO NASCIMENTO DESENVOLVIMENTO E CARACTERIZAÇÃO DE QUEIJOS COALHOS MATURADOS: COM LEITES CAPRINO, BOVINO E MISTO JOÃO PESSOA - PB 2017 BÁRBARA MELO SANTOS DO NASCIMENTO DESENVOLVIMENTO E CARACTERIZAÇÃO DE QUEIJOS COALHOS MATURADOS: COM LEITES CAPRINO, BOVINO E MISTO JOÃO PESSOA - PB 2017 BÁRBARA MELO SANTOS DO NASCIMENTO DESENVOLVIMENTO E CARACTERIZAÇÃO DE QUEIJOS COALHOS MATURADOS: COM LEITES CAPRINO, BOVINO E MISTO Tese apresentada ao Programa de Pós- Graduação em Ciência e Tecnologia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, em cumprimento aos requisitos para obtenção do título de Doutora em Ciência e Tecnologia de Alimentos. Orientador(a): Profª Drª Rita de Cássia Ramos do Egypto Queiroga Co-orientador(a): Profª Drª Maria Manuela Estevez Pintado JOÃO PESSOA - PB 2017 BÁRBARA MELO SANTOS DO NASCIMENTO DESENVOLVIMENTO E CARACTERIZAÇÃO DE QUEIJOS COALHOS MATURADOS: COM LEITES CAPRINO, BOVINO E MISTO Tese Doutorado APROVADA em 31/07/2015 BANCA EXAMINADORA ___________________________________________________________________________ Profª Drª Rita de Cássia Ramos do Egypto Queiroga – PPGCTA/DN/UFPB Orientadora ___________________________________________________________________________ Profª Drª Maria Manuela Estevez Pintado – ESB/UCP Co-orientadora ___________________________________________________________________________ Profº Drº Flávio Luiz Honorato da Silva – DEQ/UFPB Examinador
    [Show full text]
  • Queijo Minas Artesanal Da Microrregião Da Serra Da Canastra: Caracterização Sensorial E Eletroquímica
    RAQUEL MARTINO BEMFEITO QUEIJO MINAS ARTESANAL DA MICRORREGIÃO DA SERRA DA CANASTRA: CARACTERIZAÇÃO SENSORIAL E ELETROQUÍMICA LAVRAS - MG 2016 RAQUEL MARTINO BEMFEITO QUEIJO MINAS ARTESANAL DA MICRORREGIÃO DA SERRA DA CANASTRA: CARACTERIZAÇÃO SENSORIAL E ELETROQUÍMICA Dissertação apresentada à Universidade Federal de Lavras, como parte das exigências do Programa de Pós- Graduação em Ciência dos Alimentos, área de concentração Ciência dos Alimentos, para a obtenção do título de Mestre. Orientador Dr. Luiz Ronaldo de Abreu Coorientador Ms. Jonas Guimarães e Silva LAVRAS - MG 2016 Ficha catalográfica elaborada pelo Sistema de Geração de Ficha Catalográfica da Biblioteca Universitária da UFLA, com dados informados pelo(a) próprio(a) autor(a). Bemfeito, Raquel Martino. Queijo Minas artesanal da microrregião da Serra da Canastra: caracterização sensorial e eletroquímica / Raquel Martino Bemfeito. – Lavras : UFLA, 2016. 134 p. : il. Dissertação (mestrado acadêmico)–Universidade Federal de Lavras, 2016. Orientador(a): Luiz Ronaldo de Abreu. Bibliografia. 1. Queijo Minas artesanal. 2. Espectroscopia de Impedância Eletroquímica. 3. Identidade regional. 4. Características sensoriais. 5. TDS. I. Universidade Federal de Lavras. II. Título. O conteúdo desta obra é de responsabilidade d e de seu orientador(a). RAQUEL MARTINO BEMFEITO QUEIJO MINAS ARTESANAL DA MICRORREGIÃO DA SERRA DA CANASTRA: CARACTERIZAÇÃO SENSORIAL E ELETROQUÍMICA Dissertação apresentada à Universidade Federal de Lavras, como parte das exigências do Programa de Pós- Graduação em Ciência dos Alimentos, área de concentração Ciência dos Alimentos, para a obtenção do título de Mestre. APROVADA em 11 de março de 2016. Dr. Ana Carla Marques Pinheiro UFLA Dr. Roney Alves da Rocha UFLA Dra. Gaby Patrícia Terán Ortiz IFMG Dr. Luiz Ronaldo de Abreu Orientador Ms.
    [Show full text]
  • 2013 Food Control.Pdf
    This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. In most cases authors are permitted to post their version of the article (e.g. in Word or Tex form) to their personal website or institutional repository. Authors requiring further information regarding Elsevier’s archiving and manuscript policies are encouraged to visit: http://www.elsevier.com/authorsrights Author's personal copy Food Control 34 (2013) 235e240 Contents lists available at SciVerse ScienceDirect Food Control journal homepage: www.elsevier.com/locate/foodcont Investigation of food and water microbiological conditions and foodborne disease outbreaks in the Federal District, Brazil Márcia Menezes Nunes a, Ana Lourdes Arrais de Alencar Mota b, Eloisa Dutra Caldas c,* a Federal District Health Secretariat, Brasilia, DF, Brazil b Laboratory of Veterinary Epidemiology, University of Brasília, Brasilia, DF, Brazil c Laboratory of Toxicology, University of Brasília, Campus Darci Ribeiro, 70910-900 Brasília, DF, Brazil article info abstract Article history: This is a retrospective study describing data on the microbiological conditions of food and water obtained Received 11 February 2013 from analysis reports issued by the Central Laboratory of the Federal District (LACEN-DF), and infor- Received in revised form mation on foodborne disease outbreaks investigated by the Office of Water and Food Borne Diseases of 1 April 2013 the Federal District (NATHA), Brazil, between 2000 and 2010.
    [Show full text]
  • Santilli, Juliana (2012). “Geographical Indications for Agrobiodiversity Products: Case Studies in France, Mexico and Brazil”, In: Santilli, Juliana
    Santilli, Juliana (2012). “Geographical Indications for Agrobiodiversity Products: case studies in France, Mexico and Brazil”, in: Santilli, Juliana. Agrobiodiversity and the Law: Regulating Genetic Resources, Food Security and Cultural Diversity”, Earthscan, London. GEOGRAPHICAL INDICATIONS FOR AGROBIODIVERSITY PRODUCTS? Case studies in France, Mexico, and Brazil Juliana Santilli Case studies in France, Mexico, and Brazil Geographical indications can also be a tool to enhance the value of agrobiodiversity products and promote sustainable rural development. This legal and economic instrument is aimed at identifying and adding value to products and services associated with certain territories, conceived in their natural and cultural dimensions. Geographical indications establish a connection between products (or services) and their territorial identity, and the quality, characteristics, and reputation of origin-based products are essentially associated with their geographical origins. Geographical indications create special markets for differentiated products that are linked to traditions and cultural identities and seek their own form of competition in markets dominated by globalized and standardized products. Standardized products are “soulless,” with no cultural roots, and can be found in stores and supermarkets anywhere in the world. Origin-based products (protected by geographical indications) form part of the cultural and biological heritage of the countries/regions from which they originate. Some of the many classical examples of products with geographical indications and which are named after the places where they originated include tequila, Parmigiano-Reggiano cheese, Darjeeling tea, champagne, Roquefort cheese, Parma ham, feta cheese, and port wine. France was a pioneer country in granting legal protection to geographical names, passing its first law on geographical indications – known in France as appellations d’origine contrôlées (AOC) – as far back as 1919,2 initially for wine and then for all agrifood products (in 1990).
    [Show full text]
  • Frutos Do Mar Sea Food P I S C I
    PISCINA FRUTOS DO MAR SEA FOOD Jangada de frutos do mar R$ 118 Filé de camarão, cauda de lagosta, polvo e lula grelhados com mix de vegetais Shrimp fillet, lobster tail, grilled octopus and squid with mixed vegetables Filet de camarón, cola de langosta, pulpo y calamar grillados con mix de vegetales Camarão do Ceará R$ 115 Filé de camarão salteado com vegetais, leite de coco e arroz de castanha de caju Sautéed shrimp fillet with vegetables, coconut milk and cashew nut rice Filet de camarón salteado con vegetales, leche de coco y arroz de castaña de cajú Camarão Mucuripe R$ 115 Filé de camarão grelhado com arroz a la grega Grilled shrimp fillet served with Greek rice Filet de camarón grillado con arroz a la griega Pescada do jangadeiro R$ 82 Filé de peixe grelhado com camarão ao molho de leite coco e arroz de polvo Grilled fish fillet with shrimp in coconut milk sauce and octopus rice Filet de pescado grillado con camarón a la salsa de leche de coco y arroz con pulpo Filé de pescada empanhado com R$ 82 risoto de limão Breaded hake fillet with lemon risotto Filet de merluza empanado con risotto de limón Filé de salmão grelhado ao molho R$ 79 de camarão, champignon e legumes salteados Grilled salmon fillet in shrimp sauce, mushrooms and sautéed vegetables Filet de salmón grillado a la salsa de camarón, champiñón y legumbres salteadas PETISCOS APPETISERS Tulipas de frango com molho R$ 43 apimentado de tomate (10 und) Chicken wings with spicy tomato sauce Tulipas de pollo con salsa picante de tomate Croquete de bacalhau R$ 47 com geleia picante (10
    [Show full text]
  • Cardápio Loja
    CLIQUE AQUI PARA CLICK HERE FOR português english Cafés Coados Extraídos a partir dos métodos V60 Hario ou Clever que potencializam o sabor de cada café Hot Drinks SPECIAL BLEND 100% arábica R$ 14,90 CAPPUCCIO R$ 18,50 origem: cerrado de Minas Gerais chocolate derretido, espresso, syrup de amêndoas, leite vaporizado, blend: natural – processo em via seca corpo chantilly e canela despolpado – processo em via úmida doçura MOCACCINO pq. R$ 12,50 / gr.R$ 15,50 sensorial: notas de frutas vermelhas acidez calda de chocolate, espresso e leite vaporizado 100% arábica R$ 14,90 MESCLA CONDENSACCINO R$ 15,50 origem: sul e cerrado de Minas Gerais leite condensado, espresso e leite vaporizado blend: natural – processo em via seca corpo despolpado – processo em via úmida doçura CHAI LATTE R$ 15,00 sensorial: notas de caramelo acidez chá indiano e leite aerado FAVO 100% arábica R$ 14,90 origem: sul, cerrado e montanhas mineiras corpo blend: despolpado – processo em via úmida doçura sensorial: notas de mel acidez Bebidas MATE CAFEÍNA natural / com limão R$ 9,50 CACAU 100% arábica R$ 14,90 origem: sul de Minas Gerais SUCO DE LARANJA R$ 10,50 INFUSÕES blend: natural – processo em via seca corpo SUCOS VARIADOS frutas da estação R$ 11,90 despolpado – processo em via úmida doçura sensorial: notas de chocolate acidez CAIPIVODKA R$ 18,90 melancia e maracujá / uva / tangerina e gengibre CARIOCA 100% arábica R$ 14,90 origem: Holofote, 2º Distrito de Duas Barras PURPLE LEMONADE limonada sabor amora R$ 12,00 na Fazenda Haras, no Rio de Janeiro blend: premiado categoria cereja corpo ICED CRANBERRY chá gelado sabor cranberry R$ 12,00 descascada CD doçura CHÁ MARROQUINO chá gelado sabor mojito R$ 12,00 sensorial: notas de mascavo acidez ÁGUA MINERAL 300 ml R$ 6,50 PIATÃ 100% arábica R$ 14,90 origem: Piatã, Chapada Diamantina, Bahia corpo ICED TEA CAFEÍNA limão / pêssego R$ 9,90 blend: microlote da Fazenda Canaã doçura com pontuação 88 pontos, escala acidez G CERVEJA LONG NECK R$ 12,50 / R$ 13,50 Cup of Excellence.
    [Show full text]
  • Rayanecamposalves.Pdf
    UNIVERSIDADE FEDERAL DE JUIZ DE FORA PÓS GRADUAÇÃO EM CIÊNCIA E TECNOLOGIA DO LEITE E DERIVADOS MESTRADO PROFISSIONAL EM CIÊNCIA E TECNOLOGIA DO LEITE E DERIVADOS RAYANE CAMPOS ALVES “Efeito da redução parcial do cloreto de sódio com o uso do cloreto de potássio nas características do queijo de coalho”. JUIZ DE FORA 2017 RAYANE CAMPOS ALVES “Efeito da redução parcial do cloreto de sódio com o uso do cloreto de potássio nas características do queijo de coalho” Dissertação apresentada ao Programa de Pós-Graduação em Ciência e Tecnologia de Leite e Derivados, Mestrado Profissional em Ciência e Tecnologia do Leite e Derivados, da Universidade Federal, como requisito parcial para a obtenção do grau de Mestre. Orientadora: Prof. Dra. Renata Golin Bueno Costa JUIZ DE FORA 2017 ESTA PÁGINA ASSINADA PELOS PROFESSORES AGRADECIMENTOS Agradeço primeiramente a Deus. Por me amparar em todos os momentos e me dar força para continuar seguindo a minha caminhada. Ele sempre esteve no comando de tudo. A minha família, por todo apoio. Em especial aos meus pais: Leila e Marco Antônio por tudo que fizeram e fazem por mim. Ao Vitor por estar presente em todos os momentos possíveis, me dando força e me encorajando a prosseguir. Agradeço também ao meu irmão, minhas tias: Angela, Elizabeth e minhas avós pelas constantes orações. A minha orientadora Prof. Dra. Renata Golin Bueno Costa, sem você nada disso seria possível. Obrigada por toda orientação em todas as etapas deste trabalho. Te admiro e me espelho em você. Aos professores participantes da banca pela disponibilidade e contribuição neste trabalho.
    [Show full text]
  • Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects
    foods Review Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects Ana Lucia Barretto Penna 1 , Mirna Lucia Gigante 2 and Svetoslav Dimitrov Todorov 3,4,* 1 Department of Food Engineering and Technology, São Paulo State University—UNESP, São José do Rio Preto 15054-000, Brazil; [email protected] 2 Department of Food Technology, State University of Campinas, UNICAMP, Campinas 13083-862, Brazil; [email protected] 3 Department of Food Science and Experimental Nutrition, São Paulo University—USP, São Paulo 05508-000, Brazil 4 ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk 37554, Korea * Correspondence: [email protected]; Tel.: +82-10-3490-3152 Abstract: This review focused on the historical, marketing, technological, and microbiological char- acteristics of artisanal Brazilian cheese. Brazilian cheese production was introduced and developed from the influence of immigrants considering the combination of climate, races of the animals, quality and specificity of milk, technological cheese-making processes and environmental microbiology, among other factors. It resulted in cheese products with specific physicochemical, microbiological, and sensory quality, which represent the heritage and identities of the different Brazilian regions. The production of artisanal cheese increased in many Brazilian regions, mainly in the southeast, especially due to the traditional production and innovative development of new varieties of cheese. The microbiological quality and safety of raw-milk artisanal cheese continues to be a concern and Citation: Penna, A.L.B.; Gigante, many studies have been focusing on this matter. Special attention needs to be given to the cheeses M.L.; Todorov, S.D. Artisanal produced by raw milk, since numerous reports raised concerns related to their microbiological safety.
    [Show full text]
  • The Influence of Ripening Period Length and Season on the Microbiological Parameters of a Traditional Brazilian Cheese
    Brazilian Journal of Microbiology 44, 3, 743-749 (2013) Copyright © 2013, Sociedade Brasileira de Microbiologia ISSN 1678-4405 www.sbmicrobiologia.org.br Research Paper The influence of ripening period length and season on the microbiological parameters of a traditional Brazilian cheese Valéria M. Cardoso1,2, Ricardo S. Dias3, Barbara M. Soares1, Letícia A. Clementino1, Cristiano P. Araújo1, Carlos A. Rosa1,4* 1Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil. 2Departamento de Farmácia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina, MG, Brazil. 3Divisão de Vigilância Sanitária do Instituto Octávio Magalhães, Fundação Ezequiel Dias, Belo Horizonte, MG, Brazil. Submitted: February 03, 2012; Approved: September 10, 2012. Abstract The ripening process of Serro Minas cheese, one of the most popular cheeses produced with raw milk in Brazil, was studied over the course of 60 days of ripening during dry and rainy seasons. Brazilian legislation prohibits the production of cheese from raw milk unless it was submitted to a maturation period greater than 60 days. However Minas Serro cheese is sold within a few days of ripening. A to- tal of 100 samples of Serro cheese were obtained from five farms; 50 samples were collected during the dry season (winter in Brazil) and 50 samples were collected during the rainy season (summer in Brazil). From each farm, ten cheeses were collected during each season after two days of ripening. Our results showed high levels of total and fecal coliforms at the beginning of the ripening period (ap- proximately 4 Log MPN/g with 3 days of ripening) that decreased with 60 days of ripening reaching almost 1.5 Log MPN/g.
    [Show full text]
  • Mites and Fungi Recognition in Canastra Cheese Surface
    DOI: 10.20396/revpibic. MITES AND FUNGI RECOGNITION IN CANASTRA CHEESE SURFACE. Gislaine Ap. Del Corso*, André Luiz Matioli, Adriane E. A. Moraes. Abstract The artisanal cheese produced at Minas Gerais State is recognised as Brazilian cultural patrimony by the National Institute of Historical Patrimony IPHAN (Instituto do Patrimônio Histórico e Artístico Nacional). Among these cheeses, highlighted those produced from raw milk in the Canastra microregion, which presentes unique and distinctive taste. However the production conditions of cheese making is favourable to the development of fungi and mites on the cheese surface. The objective of this work was to isolate and make the identification of fungi and mites from the surface of Canastra cheese. The mites Tyrophagus putrescentiae and Sancassania aff. Feytaudi (Calogliphos feytaudi) were identified, and Geotrichum candidum, a nontoxic mold were often present in the samples collected. Key words: Artisanal minas cheese, Fungi, Mites. Introduction (Caloglyphos feytaudi) respectively, according to Figure The Canastra cheese producer region is located in the 1. southwestern state of Minas Gerais. The artisanal cheese production has been a great cultural factor of socioeconomic development of family agriculture in this region. The semi-humid tropical climate of the region1 created maturing conditions for proliferation of molds and mites on the cheeses surface. In the light of these considerations, the aim of this work is the identification of molds and mites in Canastra cheese surface. Figure 2. Geotrichum candidum (a) colonies on MEA and CYA, 7d., 25°C, (b) Arthroconidia, bar=50μm. Results and Discussion The cheese samples used in this work came from two Geotrichum candidum (Figure 2) was identified by different producer members of the Canastra Cheese taxonomic key of Pitt and Hocking3, were present in the Producers Association (APROCAN- Associação dos samples with apparent and not apparent molds at the Produtores de Queijo Canastra) located in the visual inspection.
    [Show full text]
  • Sabor BRASIL
    Specialties from Minas Gerais Marcel De Brot* very country has its typical cuisine, this being an E important characteristic that together with others such as the music and literature, composes the culture of a people. Some culinary traditions are very much admired and 66 relished throughout the world, having advanced beyond their frontiers. This is the case of the French, Italian, German, Japanese, Chinese, Arab cuisines, as well as of many others. The Brazilian cuisine is no ce seen in dishes such as the has many other wonderful dishes less important. On the contrary, tucupi and the tacacá. The that use what the sea has to it offers a vast array of delicacies. midland also has its secrets, offer. In São Paulo there is a In the Northeast, its roots are among them pequi, guariroba mixture of influences coming connected to the sea and to the and so much more. For thou- from Portugal, Italy and Japan. sertão, the arid inland. Here we sands of kilometers of coastline The colonizers brought with them find crab, fish, shrimp, coriander, from North to South, food basi- traditions that were passed down dendê oil, coconut milk, dry cally comes from the sea. There from generation to generation. meat and manioc flour. In the is a great variety of ingredients Minas Gerais has a sepa- South we find the delicious and local recipes. In Bahia we rate history. For many centuries churrasco or barbecue, maté, have acarajé and vatapá, in the state underwent a mixture of good wine and a vast European Espirito Santo, a fish stew called Portuguese, Indian and African inheritance.
    [Show full text]
  • Food Microbiology Large-Scale Mapping of Microbial Diversity In
    Food Microbiology 80 (2019) 40–49 Contents lists available at ScienceDirect Food Microbiology journal homepage: www.elsevier.com/locate/fm Large-scale mapping of microbial diversity in artisanal Brazilian cheeses T ∗∗ ∗ Bruna Akie Kamimuraa,b, Francesca De Filippisb,c, Anderson S. Sant’Anaa, , Danilo Ercolinib,c, a Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil b Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Portici, Italy c Task Force on Microbiome Studies, University of Naples Federico II, Naples, Italy ARTICLE INFO ABSTRACT Keywords: Brazilian artisanal cheeses are characterized by the use of raw milk and in some cases, natural starter cultures, Microbial diversity known as “pingo”, as well as following simple and traditional manufacturing technology. In this study, a large- 16S rRNA gene scale screening of the microbial ecology of 11 different types of artisanal cheeses produced in five geographical Traditional cheeses areas of Brazil was performed. Besides, the specific origin-related microbial signatures were identified. Clear Metagenomics geography- and technology-based differences in the microbiota were observed. Lactic acid bacteria dominated in Brazilian food all cheeses although Enterobacteriaceae and Staphylococcus also occurred in North, Northeast and Central cheeses. Differences in the lactic acid bacteria patterns were also highlighted: Streptococcus, Leuconostoc, Lactococcus and Lactobacillus were differently combined in terms of relative abundance according to product type and region of production. This study provides a comprehensive, unprecedented microbiological mapping of Brazilian cheeses, highlighting the impact of geographical origin and mode of production on microbial diversity. The results ob- tained will help to plan an evaluation of microbial contamination sources that will need to be studied for the improvement of cheese quality and safety.
    [Show full text]